Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta

All the lovely earthy flavours of wild mushrooms combined with a rich tomato sauce and juicy butter beans – its a perfect comfort dish to make your belly happy. It’s also surprisingly quick to make, but still delivers some delicious bold flavours.

There are plenty of ways to adapt/swaps so you can use what you have at home.

  • Swap the butter beans for any other bean, chickpeas or lentils.
  • The mushroom ragu is delicious with pasta or crispy potatoes!

Serve with a fresh salad and quality sourdough – delish! Hope you enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  15 minutes preparation time
  40 minutes cook time

Ingredients

  • 1 leek chopped into slices 
  • 2 tbsp olive oil 
  • 4 cloves garlic sliced 
  • 1 large carrot chopped finely 
  • 250g mixed mushrooms finely chopped 
  • 2 tbsp white wine
  • 4 tomatoes chopped roughly 
  • 1 tbsp tomato purée 
  • 1 tsp balsamic vinegar 
  • 1/2 tsp sea salt 
  • Black pepper 
  • 1 tbsp fresh thyme leaves 
  • Pinch chilli flakes 
  • 1 can butter beans drained 
For the Polenta 
  • 100g instant poteta 
  • 400g water 
  • 3 tbsp coconut yogurt or cream or plant based yogurt
  • 2 tbsp extra virgin olive oil 
  • 1/2 -1 tsp sea salt 
  • Black pepper 
  • 1 tsp wholegrain mustard 
  • 2 -3 tbsp nutritional yeast – optional for a ‘cheesy’ flavour

Toppings;

  • Fresh Thyme
  • Extra virgin olive oil
  • Sea salt and black pepper

Directions

  1. In a large pan, add the olive oil and leek and fry for 6-7 minutes until very soft. 
  2. Add the garlic and carrots and fry for 3-4 minutes
  3. Now add the mushrooms and white wine, stir to combine and fry for a further 2-3 minutes.
  4. Now add the tomatoes, tomato purée, butter beans, thyme, balsamic, salt and pepper. Simmer for 6-7 minutes until the tomatoes have softened. 
To make the polenta; 
  1. Add the water to a saucepan, bring to the boil.
    Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
  2. Allow to cool little then add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.

To serve;

  1. Top the polenta with ragu, sprinkle with thyme and a drizzle of extra virgin olive oil.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

24 Comments

  1. Nish on March 1, 2020 at 6:55 pm

    You missed when to add butter beans

    • Niki on March 1, 2020 at 9:43 pm

      Hi Nish
      With the tomato puree etc. Ive added in.
      Much love, Niki xxxx

  2. Marie on March 1, 2020 at 7:41 pm

    Hello,

    I’m interested in trying this recipe. How much white wine would
    You like us to add?

    • Niki on March 1, 2020 at 9:42 pm

      Hi Marie
      2 tbsp – its back in there now!
      Love
      Niki xxx

  3. mohan kumar on March 4, 2020 at 5:00 am

    This recipe looks great and really easy.I would certainly love to try the recipe.

    • Niki on March 4, 2020 at 10:43 am

      So happy you like Mohan!
      My best
      Niki xx

  4. […] 11- Mushroom butter bean ragu with cheesy polenta […]

  5. […] Mushroom & Butter Bean Ragu with ‘Cheesy’ Polenta […]

  6. Elaine B on April 5, 2020 at 11:04 am

    Can you freeze the Ragu mixture?

    • Niki on April 5, 2020 at 1:46 pm

      Hi Elaine
      Absolutely, yes you can
      Love
      Niki xxx

  7. Mj Christopher on April 8, 2020 at 11:39 pm

    Hi,

    We made this recipe tonight and it was amazing!!! We will definitely be making it again!

    Thanks so much,

    Mj

    • Niki on April 9, 2020 at 4:31 pm

      Brilliant, one of my favs too!
      Much love
      Niki xxx

  8. Sally Taylor on April 22, 2020 at 9:47 am

    Made this last night for supper and we loved it!

    • Niki on April 22, 2020 at 11:45 am

      Brilliant Sally, very happy to hear xxx

  9. Tom on April 26, 2020 at 9:41 pm

    Is it possible to substitute polenta with something else?

    • Niki on April 27, 2020 at 8:55 am

      Hi Tom
      It would be delicious with mashed potato, rice or pasta.
      Love
      Niki xxx

  10. Charlotte on May 4, 2020 at 5:34 am

    Hey Niki this looks really yum! How would you compensate if you don’t have the fresh tomatoes (I have tomato paste only). Thanks

    • Niki on May 4, 2020 at 9:52 am

      Thanks Charlotte!
      I’d add another tbsp of tomato paste and 250ml water
      Love
      Niki xxx

  11. Laila on May 12, 2020 at 9:35 pm

    Hi, what can I substitute for white wine

    • Niki on May 13, 2020 at 9:01 am

      Hi Laila
      Don’t worry you can just exclude the white wine or add a little veg stock.
      Love
      Niki xxx

  12. Jenny on May 14, 2020 at 6:22 pm

    Hi there! We really enjoyed this recipe but the Thai has come out quite thin and looks like it needs more cooking time. Should there be a line at the end of the recipe to cost summer for 15-20 mins? I’’ve also added soy sauce and mushroom ketchup to deepen the flavour.

    • Niki on May 15, 2020 at 8:28 am

      Hi Jenny
      There shouldnt be too much liquid as theres only 4 tomatoes.
      But absolutely simmer it for longer.
      Love
      Niki xx

  13. Keeley on July 18, 2020 at 5:32 pm

    Just made this and it’s lovely. Think I need to work on the polenta but love the mustard/cheesy flavour

    • Niki on July 18, 2020 at 7:14 pm

      Hi Keeley
      Great!
      I think adding extra flavour to the polenta is a must.
      Much love
      Niki xxx

Leave a Comment





Recipe Tags: Polenta mushrooms ragu

Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.